Artichoke Salad with Fried Mozzarella checks off all the boxes: fresh greens, a simple vinaigrette, flavorful artichokes, and crispy fried mozzarella. Perfect for a hearty lunch, a summer barbecue, a dinner party, and beyond!
In a small bowl, mix the shallot, 1 teaspoon salt, lemon juice, and vinegar, and let it sit for 10 minutes to mellow out the flavor of the shallot.
Smash the garlic cloves with the flat side of the knife and finely mince. Transfer to a small bowl, add the remaining teaspoon of salt and use a fork to mash the garlic and salt. Whisk in the shallot and lemon juice mixture, mustard, and olive oil. Season with herbes de Provence (if using) and pepper to taste. Set aside.
Make the Fried Mozzarella
Set up a dredging station with the flour, egg, and panko breadcrumbs in three separate shallow bowls. To the bowl with the breadcrumbs, stir in the Parmigiano Reggiano cheese, herbes de Provence, and salt.
Coat the mozzarella with the flour on all sides, and tap off excess. Dip it into the egg, coating on both sides. Transfer to the panko breadcrumbs, and press until evenly coated with the breadcrumbs on both sides. Set aside on a platter and repeat with the remaining slices of mozzarella. Repeat the egg and breadcrumb steps if you would like a more crispy or thicker crumb coating.
Add enough olive oil to an 8-inch non-stick pan so that about 1/4 inch of oil carts the pan evenly throughout. Heat over medium heat until the oil is hot. You’ll know the oil is hot enough if a pinch of panko breadcrumbs browns or if you dip the end of a wooden spoon into the oil and see bubbles.
Working in batches, so you don’t overcrowd the pan, fry the mozzarella for about 2 to 3 minutes per side or until golden brown. Set aside onto a paper towel-lined plate.
Make the Salad
Toss the salad greens in a large bowl with the cherry tomatoes, artichokes, and a few tablespoons of the dressing to lightly coat the greens. Season to taste with salt and pepper, if you wish. Top with the crispy fried mozzarella, a couple more drizzles of dressing, and top with the Parmigiano Reggiano cheese. Serve immediately with extra dressing on the side.
Notes
Fried Mozzarella FAQs/Tips
Can you make the fried mozzarella in advance? Ideally, I would recommend frying the mozzarella right before serving. However, you can certainly prep the mozzarella in advance! Dredge and coat the mozzarella as directed, then store in the refrigerator overnight or until you are ready to fry and serve.Can you reheat the fried mozzarella? If you do make them in advance or have leftovers, do not worry. You can reheat the fried mozzarella. Reheat the mozzarella sticks on a lined baking sheet in a 375°F oven for 7-10 minutes, or until heated through, and the mozzarella is soft and supple again.